Monday, December 29, 2014

Festive Cranberry Rum Punch!



























Hope everyone had a great holiday! I cooked my famous Tofu Parmesan with homemade sauce for the family without any major disasters(I only burned myself once)and got everyone blitzed on a version of this Cranberry Rum Punch. This would make an awesome cocktail for your New Year's Eve party and can easily be made ahead.
Happy New Year!

Festive Cranberry Rum Punch:

Ingredients
  • 1 cup apple cider
  • 1/2 cup cranberry juice
  • 1/4 cup amaretto
  • 1/2 cup dark rum
  • fresh cranberries for garnish(optional)
Instructions
  1. Shake all ingredients in a cocktail shaker and serve over ice with cranberry garnish.
Serves 2

Monday, December 22, 2014

Gluten Free Xmas Rum Cookies!



























Every Christmas since I've been gluten free, I have tried to make many of my traditional family cookie recipes with gluten free flours without much luck. I've had cookies come out so delicate and fragile you couldn't breath on them without them turning to dust. I've had what used to be a round cute little ball cookie come out of the oven flatter than a sad pancake.
This year I've experienced a legit Christmas miracle having discovered Pamela's Artisan Flour Blend which you can use cup for cup. So far all of the cookies I've tried with this blend have come out perfect! These delicious rum cookies are my favorite to bake. They have a light, delicate texture and awesome butter cream frosting that can be decorated with your choice of tacky Xmas candy, sparkles or sprinkles. Enjoy and Happy Holidays!

Gluten Free Xmas Rum Cookies:

Ingredients
  • 1/2 cup margarine at room temperature
  • 1/2 cup vegetable shortening
  • 1/2 cup confectioners' sugar
  • 1/2 tsp almond extract
  • 2 TBSP rum or 2 tsp rum extract
  • 1/4 cup finely ground almonds
  • 2 cups Pamela's Artisan Flour Blend, sifted, plus more for rolling surface
  • 1/2 tsp salt
Instructions
  1. In a large bowl cream shortening, margarine and sugar well using electric mixer on medium.
  2. Add almond extract and rum (or rum extract).
  3. Gradually blend in almonds, flour and salt.
  4. Chill the dough for at least 3 hours. Roll out to about 1/4" thickness on a lightly floured surface. Cut cookies using floured cookie cutters. I use a spatula to remove the shapes and place them on the baking sheets since the dough is rolled quite thin.
  5. Bake on ungreased cookie sheets at 375 degrees for 8-10 minutes. Cool completely before frosting with butter cream frosting (recipe below). Decorate as desired.
Butter Cream Frosting:

Ingredients
  • 1/4 cup butter at room temperature
  • 2 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 2 TBSP milk
Instructions
  1. In a large mixing bowl, cream together butter and sugar. Blend in vanilla and add milk gradually until frosting is the right consistency for spreading. 
  2. Divide frosting into four smaller bowls and blend in a few drops of food coloring to each bowl if desired.

Makes about 2 dozen cookies

Monday, December 15, 2014

New Hippie Shroom Bisque!



























I'll admit, I have more than my share of kitchen mishaps and cooking disasters. I would say it's an integral part of my creative process to burn/over cook/set ablaze or generally ruin a dish every now and then (a lot). That being said,I was glad I was alone in my kitchen when this little dish was being created. There was some pretty intense cursing and a ceiling covered in hot soup by the end of it(that liquid fill line on the food processor is there for a reason apparently!). But thankfully, this bisque came out super tasty and rich, even with the addition of low fat Greek yogurt in place of the usual heavy cream.
This gluten free, low fat and vegetarian soup would be a great appy for a holiday feast. Enjoy!

New Hippie Shroom Bisque:

Ingredients
  • 1 1/2 pounds mixed mushrooms, washed well and sliced(I used half white mushrooms, half mixed wild mushrooms)
  • 1 large shallot, peeled and minced
  • 1 TBSP butter
  • 2 TBSP olive oil
  • 5 cups gluten free vegetable broth
  • 2 cups low fat Greek yogurt(at room temperature)
  • 1/2 cup sherry
  • 1 tsp ground thyme
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 TBSP Dijon mustard
Instructions
  1. In a large saucepan, saute shallots in olive oil and butter under medium heat for 5 minutes, until translucent.
  2. Add mushrooms and continue to saute until mushrooms become tender, about 7 minutes. At this point take about a cup of mushrooms out and set them aside to add texture to the bisque.
  3. Stir in broth, sherry, thyme, salt and pepper and lower heat a bit. Simmer the soup for about 10-15 minutes for flavors to meld. Turn off heat and let sit for about 10 minutes to cool a little.
  4. In a food processor or blender, blend soup in batches with yogurt and mustard until smooth.
  5. Add soup with reserved mushrooms back to saucepan and heat gently until hot. Garnish with fresh thyme and white truffle oil if desired.
Serves 6

Monday, December 8, 2014

Lemony Roasted Brussels Sprouts!




























Here's a super easy Brussels sprout side dish that's gluten free and vegan. It's a perfect way to introduce these healthy little buggers to someone who insists that they hate them. The key to perfect sprouts is not to over cook them or they become kind of stinky and mushy. That being said, in this dish the sprouts come out lightly tender. If you like them more tender, you can drop them into hot water for 2 minutes and drain before you roast them. You can also garnish these with chopped parsley leaves and a sprinkle of vegan or dairy Parmesan (optional).

Lemony Roasted Brussels Sprouts:

Ingredients
  • 2 pounds fresh Brussels sprouts, ends trimmed, outer leaves removed, rinsed and sliced in half lengthwise
  • 4 TBSP extra virgin olive oil
  • 1 TBSP fresh lemon juice
  • 1 tsp grated lemon rind
  • 3 cloves garlic, peeled and sliced thinly
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
Instructions

  1. Pre heat oven to 375 degrees.
  2. In a large bowl, toss Brussels sprouts with olive oil, lemon juice, lemon rind, garlic, salt and pepper.
  3. Spread evenly on a large baking sheet and roast 20-25 minutes, stirring once half way through, until sprouts are golden brown and caramelized on the outside and still tender on the inside.
Serves 4

Monday, December 1, 2014

Vegan Autumn Harvest Stew!



























I hope everyone had a great Thanksgiving last week! This week I'm making this super comforting and hearty vegan stew with Italian flavors to combat the extreme cold weather we've had recently.
Directions for a cold night: 1. Pour this stew over some gluten free pasta and top with your favorite shredded vegan or dairy cheese. 2. Curl up on couch with fuzzy throw and watch ridiculously funny comedy flick (I used Horrible Bosses). 3. Enjoy!

Vegan Autumn Harvest Stew:

Ingredients
  • 3 TBSP olive oil
  • 3 cloves garlic, peeled and minced
  • 3 cups butternut squash, peeled, seeded and cubed
  • 1 organic yellow squash, cubed
  • 1 can organic cannellini beans, rinsed and drained
  • 1 can organic Italian tomatoes, roughly chopped
  • 1/2 cup fresh basil and parsley leaves, chopped
  • 4 cups vegan, gluten free broth
  • salt and pepper to taste
  • gluten free pasta, cooked (optional)
Instructions
  1. In a large saucepan, heat olive oil under medium heat, add garlic and saute until golden 3-4 minutes.
  2. Add butternut squash and saute until tender, about 6-8 minutes.
  3. Add yellow squash, broth, tomatoes, beans, herbs and salt and pepper.
  4. Turn heat down to medium/low and simmer for about 20 minutes until squash is tender and broth has reduced a bit, stirring occasionally.
  5. Serve over cooked pasta and top with shredded vegan or dairy cheese of your choice (optional).
Serves 4

Monday, November 24, 2014

Yummy Holiday Cocktail: Boozy Pumpkin Spice Latte!



























With Thanksgiving coming up this week, holiday stress starts to kick in for most of us. I find it a perfect time to concoct interesting and tasty cocktails to try out on the family. This is another drink I came up with using the giant bottle of gluten free pumpkin spice vodka I purchased on impulse last month. By blending it with espresso (I use decaf) and Irish cream liqueur, I found it tasted really similar to everyone's favorite cafe bevvie, the pumpkin spice latte. Enjoy!

Boozy Pumpkin Spice Latte:

Ingredients
  • 1/2 cup Irish Cream liqueur (such as Bailey's)
  • 1/2 cup Pumpkin Spice Gluten Free Vodka (I used Spuds)
  • 1/4 cup espresso (I used instant decaf)
  • dash cinnamon for garnish
Instructions
  1. Pour all ingredients in a cocktail mixer and shake with ice to blend. Serve over ice with a dash of cinnamon.
Serves 2


Monday, November 17, 2014

Broccoli Gratin with Italian Herbs!



























This week I've been trying some different indulgent side dishes for Thanksgiving to go with my roasted tofu main dish(see last post). I've always loved broccoli so I came up with this tasty baked gratin with Italian herbs. Feel free to try some different herb and cheese combinations...it's hard to go wrong with this melty and comforting dish!

Broccoli Gratin with Italian Herbs:

Ingredients
  • 2 organic broccoli heads, cut into florets
  • 3 TBSP olive oil
  • 1 small onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 15 oz part skim ricotta cheese
  • 2 TBSP lemon juice
  • 1 cup shredded mozzarella cheese
  • 1/4 cup gluten free bread crumbs (I use Aleia's Italian)
  • handful fresh herbs, minced (I used oregano, basil and parsley)
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large shallow saucepan, saute onion in olive oil under medium heat until softened, about 4-5 minutes.
  3. Add garlic and saute until lightly golden. 
  4. Add broccoli florets and lemon juice and saute until tender but still bright green, about 5-7 minutes, you can add a splash of water to steam it along.
  5. Turn off heat and add ricotta, herbs, salt and pepper. Spread evenly into a casserole dish and top with mozzarella cheese and bread crumbs.
  6. Bake covered, for 15 minutes then take off cover and bake for another 10-12 minutes until edges have browned.
Serves 4

Monday, November 10, 2014

Roasted Tofu with Thyme and Mushroom Gravy!



























I can't believe that Thanksgiving is right around the corner! I've been calling it 'Un-Turkey Day' for years since I've been a vegetarian since the age of 11. I've spent many a Thanksgiving looking for a hearty main dish in place of the turkey. I love this super simple roasted tofu as a vehicle for a rich mushroom gravy(created by Mom using the 80's pantry staple, Gravy Master). Seriously, anyone can make this tasty dish and you'll be able to add a veggie, gluten free option to the big feast for those vegetarian, vegan or gluten free family and friends without too much effort. Enjoy!

Roasted Tofu with Thyme:
  • 2 cubes extra firm tofu, drained and pressed of water and sliced into 1/2 inch slices
  • 1/3 cup olive oil
  • 2 TBSP gluten free Tamari sauce
  • 1/4 tsp powdered thyme
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • Few stems fresh thyme leaves

Instructions
  1. In a large mixing bowl, combine olive oil, Tamari, thyme, thyme leaves, salt and pepper. Toss slices in marinade and let sit for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Spread marinated tofu slices on a rimmed sheet pan and bake for 35-40 minutes until edges are golden.
Serves 4

Mushroom Gravy:
  • 8 oz. white mushrooms, washed, stems removed and sliced
  • 3 TBSP Earth Balance spread
  • 2 TBSP Gluten Free All Purpose Flour (I used Bob's)
  • 1 1/2 cups water
  • 1 tsp Gravy Master flavoring (this is veggie friendly and gluten free)
  • sea salt and pepper to taste

Instructions
  1. Saute mushrooms and Earth Balance in a medium saucepan under medium heat until softened and golden, about 4-5 minutes.
  2. Sprinkle the mushrooms evenly with flour and stir to coat. Add water and stir or whisk quickly to avoid lumps until thickened, about 5-7 minutes.
  3. Add Gravy Master flavoring, salt and pepper and stir until browned and thickened. 
  4. Serve over mashed potatoes, gluten free stuffing and roasted tofu!

Monday, November 3, 2014

Vegan Butternut Squash Apple Soup!



























This tasty soup appeared in the fall 2014 issue of Go Gluten Free Magazine and makes an awesome opener to a holiday meal. The apple gives a beautiful tart note to the sweet butternut squash. I topped each bowl with a dollop of plain coconut yogurt and a sprig of fresh thyme. So delicious!

Vegan Butternut Squash Apple Soup:
  • 6 cups Butternut Squash, peeled, seeded and chopped into 2 inch cubes (one medium sized squash)
  • 5 cups vegan, gluten free vegetable broth
  • 1 organic Fuji apple, peeled, seeded and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 TBSP olive oil
  • 1 bay leaf
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp powdered thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • Plain coconut yogurt and fresh thyme for garnish (optional)
Instructions
  1. Saute onion, garlic and bay leaf in a large soup pot in olive oil for 2-3 minutes until fragrant.
  2. Add squash, apple and 4 cups of the broth and bring to a boil. Simmer for 15 minutes or until squash is fork tender. Remove bay leaf.
  3. Let mixture cool for 5-10 minutes and puree in food processor until velvety smooth. You may need to add remaining broth to reach desired consistency.
  4. Add puree back to soup pot and add salt, pepper and spices and heat gently until hot. Garnish with a dollop of yogurt and thyme sprig if desired.

Serves 4-6

Sunday, November 2, 2014

Fine Art Prints now available!

You can now purchase some of my photographs as fine art prints on www.fineartamerica.com! I will continue to update my collection with new still life and food photos so please follow me to be updated. Thanks!

Sell Art Online

Monday, October 27, 2014

The Best Gluten Free Potato Gnocchi!

I can't tell you how happy it made me to get this recipe right because of how hard it is to find great homemade gluten free pasta recipes. I've tried a few gnocchi recipes in the past but they,while tasty, usually fall apart pretty easily. This recipe was adapted from the great book 'Gluten-Free Pasta' by Robin Asbell.
These babies are easy to make, hold together beautifully and taste amazing! A great way to use up left over mashed potatoes and a lovely holiday dish for the gluten free vegetarians in your family. I topped them with a simple sauce of roasted eggplant, yellow squash, heirloom tomatoes and fresh basil.

The Best Gluten Free Potato Gnocchi:

Ingredients
  • 3-4 gold potatoes, peeled, quartered and boiled until tender(10-15 minutes)
  • 1/4 cup garbanzo flour
  • 1/2 cup potato starch, plus more for work surface
  • 1/3 cup finely grated Romano or Parmesan cheese
  • 2 egg yolks
  • pinch nutmeg
  • 1/2 tsp sea salt
Instructions
  1. In a large mixing bowl mash cooled, cooked potatoes with a potato ricer until fairly smooth. 
  2. Add remaining ingredients and combine with a wooden spoon until a soft dough forms, you may need to add more potato starch until dough is just firm enough to not stick to your fingers.
  3. Turn dough out onto counter dusted with potato starch and knead gently a few times. 
  4. Split dough into four equal sized pieces and roll into long tubes with your fingers. Tubes should be about the thickness of your thumb. Cut each tube into 1/2 inch pieces and place on waxed paper covered cookie sheets until you are ready to cook them. 
  5. To cook gnocchi, bring a large pot of salted water to a boil and drop gnocchi in carefully. Stir gently. Gnocchi are done about a minute or two after they float to the surface. Remove with a slotted spoon and toss with a bit of olive oil or Earth Balance to keep them from sticking.
Roasted Eggplant Tomato Sauce:

Ingredients
  • 1 large eggplant, seeded and cubed
  • 2 yellow squash, cubed
  • 2 cloves garlic, chopped
  • 3 TBSP olive oil
  • 8-10 leaves fresh basil, chopped
  • 2 large heirloom tomatoes, chopped
  • 1 TBSP Earth Balance margarine
  • sea salt and pepper to taste
Instructions
  1. Toss cubed eggplant and squash with 2 TBSP olive oil and spread on a cookie sheet evenly. Bake in a 375 degree oven for 15-20 minutes until softened and lightly golden, tossing half way during cooking. Remove from oven and set aside.
  2. In a large saute pan, heat remaining olive oil under medium heat and saute garlic until golden, 2-3 minutes.
  3. Add tomatoes, basil, Earth Balance, salt and pepper, roasted veggies and toss until well combined and tomatoes wilt slightly. Earth Balance will melt and thicken the sauce a bit.
  4. Spoon over gnocchi and top with grated Romano if desired.
Serves 4


Monday, October 20, 2014

Harvest Apple Cider Cocktail!



























Like so many of us who find ourselves with a ridiculous number of apples after an apple picking trip, I might be posting a ridiculous number of apple recipes this month! This recipe came about after I impulsively purchased a bottle of gluten free pumpkin spice vodka and needed to find some fall inspired drink recipes. I also happened to have some fresh apple cider on hand(apple picking trip) and this recipe blends these flavors into a perfect cocktail for a Halloween party or Thanksgiving get together. Spicy and yummy! Apple pie in a glass!

Harvest Apple Cider Cocktail:

Ingredients
  • 1 1/4 cup apple cider
  • 1 cup gluten free pumpkin spice vodka(I used Spud)
  • Splash lemon juice
  • 1 TBSP maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup ginger ale
  • Apple slices and cinnamon for garnish

Instructions
  1. Place all ingredients in a large cocktail shaker and shake well.
  2. Serve with ice and apple slices. Sprinkle with cinnamon for garnish(optional)
Serves 2-3

Saturday, October 11, 2014

Gluten Free Apple Cobbler!

Happy Fall! I've finally accepted that summer is over and it's time to embrace the beauty of the fall harvest. Including freshly picked apples right off the tree!
I try to limit the number of desserts I make and eat simply because of health and weight loss reasons but I can't resist making an apple dessert in the fall or around holiday time. One of my favorite fall desserts is this apple cobbler. I was worried about trying this family recipe gluten free but yay the first time I made it this way, it came out super delicious! I like to eat mine warm topped with vanilla gelato(I used Talenti Tahitian Vanilla Bean which is gluten free). Curl up with a blanket and enjoy Cobbler Heaven! Recipe below.



























Gluten Free Apple Cobbler:

Ingredients
  • 1/2 peck apples(or around 10),(I used Macintosh), peeled, cored and sliced
  • 6 TBSP organic cane sugar
  • 1 cup almond flour
  • 1 cup plus 2 tsp all purpose gluten free flour(I used Bob's Red Mill)
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2/3 cup vegetable shortening
  • 1 egg
  • 1 TBSP cinnamon
Instructions

  1. Preheat oven to 350 degrees.
  2. Toss sliced apples with 1 TBSP cinnamon, 1 TBSP sugar and 2 tsp flour in a large bowl and set aside.
  3. Measure flours, salt, xanthan gum and sugar into a large mixing bowl. Add vanilla and cut in shortening using a fork or pastry cutter until mixture is crumbly.
  4. Add egg and mix until dough forms. Texture should resemble cookie dough. You can add a little more flour, if dough is too wet.
  5. Spread apples in a large baking dish and top evenly with dollops of cobbler dough.
  6. Bake for 30 minutes until cobbler is golden and apples have softened.
  7. Serve warm with gelato or whipped cream.
Serves 6

Saturday, October 4, 2014

Early Fall Mini Vacation and Vineyard Visit!



























I can't believe it's October already! The summer is always over too fast but I managed to escape to the seaside for a mini vacation last week when it was still summer warm with blue skies.
Stonington, CT is a really gorgeous little seaside town close to the border of Rhode Island. I've been going there for years and I find it so relaxing to wander the streets and admire the old mariners mansions with their widows walks and sea views. I spent a few hours just watching and photographing the many sailboats that passed by from the lighthouse point.
Another fun venture is a visit to the local Stonington Vineyard. It's a tiny vineyard on a country road where they make their wine from grapes grown on the land and I've found some tasty treasures here. This visit I discovered their Pink Noir blend which really hit the spot on this steamy Indian summer day. Very crisp and light but not sweet, I could drink this all summer and be happy!

Hope you enjoy scenes from my mini vacation and next week I'll finally be diving into fall and blogging my famous gluten free Apple Cobbler recipe so stay tuned!!


Saturday, September 27, 2014

Pasta with Fresh Raw Heirloom Tomato Basil Sauce!



























This recipe came about when I was gifted a large supply of gold heirloom tomatoes from a friends garden. I wanted to avoid wasting any since they were gorgeous and delicious so I blended up this quick and yummy sauce which can be stored in the fridge for a few days and used in tons of ways. I poured it over some gluten free penne (La Veneziane brand) and fresh zucchini that was sliced and quickly sauteed in olive oil and topped it with some grated Parmesan cheese(which you could leave out to make the dish totally vegan).
I also used the leftover sauce for bruschetta which I tossed with cubed fresh mozzarella and spooned over gluten free bread that was spread with a little olive oil and toasted for 8 minutes in the oven. (I used the Ciabatta rolls from Schar.) An awesome way to capture the fresh flavor of beautiful heirloom summer tomatoes!!

Raw Heirloom Tomato Sauce:

Ingredients

  • 1 medium garlic clove, peeled and minced
  • 1 cup packed fresh basil leaves
  • 2-3 large heirloom tomatoes, chopped
  • 1 TBSP extra virgin olive oil
  • splash balsamic vinegar
  • salt and pepper to taste

Instructions 

  1. Place all ingredients in a food processor or mini prep and chop until well blended but still a little chunky.
Serve over pasta and veggies or bruschetta.

Serves 4

Sunday, September 21, 2014

Chickpea Burgers with Lemony Aioli!



























Why is it so hard to find a gluten free veggie burger my friends? I wanted to make something with the cans of organic chickpeas I had laying around so I whipped up these burgers and a zesty dressing for topping it one afternoon. They came out so tasty and are totally vegetarian and gluten free. I topped the burger with the lemony aioli, some organic cheddar cheese, romaine lettuce and a slice of heirloom tomato and put it on a toasted gluten free bun from Schar. YUM! You could easily use this batter to make falafel as well since they taste similar. Enjoy!

Chickpea Burgers:

Ingredients
  • 2 cans chickpeas, drained and rinsed
  • 1/2 cup garbanzo flour
  • 1/4 small onion, chopped
  • 2 cloves garlic, minced
  • 2 TBSP potato starch
  • 1/2 cup rolled oats, quick cooking
  • 1 egg
  • 1 tsp grated lemon rind
  • 2 tsp ground cumin
  • handful fresh parsley and thyme leaves, chopped
  • salt and pepper to taste
  • 1/4 cup olive oil
Instructions
  1. Saute onion and garlic in 2 TBSP of the olive oil until softened. 
  2. Place garlic and onion in a food processor along with chickpeas, garbanzo flour, potato starch, oats, egg, lemon rind, cumin, herbs and salt and pepper and blend until a thick batter forms.
  3. Form batter into balls and flatten into patties. You may need some extra garbanzo flour to dust the patties if they are too sticky to handle.
  4. Fry in about an inch of olive oil in a medium skillet under medium heat for 4-5 minutes on each side until golden brown.
  5. Top with aioli and desired toppings on a toasted gluten free bun.
Makes about 6-8 burgers

Lemony Aioli:

Ingredients
  • 1/2 cup light mayonnaise
  • 3 TBSP olive oil
  • 1 garlic clove, chopped
  • 1 tsp grated lemon rind
  • juice of 1/2 lemon
  • handful fresh herb leaves such as parsley, dill, thyme
  • salt and pepper to taste
Instructions
  1. Place all ingredients in a food processor and blend until smooth.


Wednesday, September 10, 2014

Best Mojito Ever!



























One of my favorite summer cocktails is a classic Mojito and I have tried experimenting with different recipes and not quite finding the flavor I'm looking for. I've tried using only the freshest organic limes along with fresh mint from my container garden, great rum etc...only to be unimpressed. But recently I was looking for a way to use up the bounty of my summer mint plant and being out of fresh limes, I tried using that bottled Real Lime stuff and strangely enough, it came out awesome! I assume it has to do with the added lime oil to this product but it adds a great lime taste that blends with the fresh mint and it's SO delicious! Ashamed as I was for not using fresh limes, here is the best Mojito recipe I've made. Enjoy ice cold on a late summer evening...mmmm.

Best Mojito Ever:

Ingredients

  • 8-10 fresh mint leaves
  • 1/4 cup bottled lime juice (such as Real Lime)
  • 1/2 cup light rum
  • 2 TBSP agave nectar
  • 1/2 cup plain seltzer
  • ice

Instructions

In a cocktail shaker, muddle mint leaves with lime juice and agave nectar until mint oils are released.
Add rum and shake until well blended.
Divide between two glasses and add 1/4 cup seltzer to each along with ice.
Enjoy! Serves 1-2

Tuesday, September 2, 2014

End of Summer Italian White Bean Salad!



Happy September! This recipe was inspired by my desire to recreate a classic Italian antipasto dish yet adapting it for a vegetarian, gluten free diet. I've had some delicious white bean salads at Italian restaurants but I wanted to make a more well rounded and hearty dish so it could stand in as an appetizer or main dish. You could even sprinkle this on top of your favorite toasted, gluten free bread for an awesome bruschetta. It has a lush smokiness from high quality provolone and I've used fresh ripe tomatoes from the local farm stand and herbs from my container garden. As usual, I'm way too lazy to prepare dried cannellini beans so I've used organic canned. Please summer...don't go!!

Italian White Bean Salad:

Ingredients

  • 2 cans organic cannellini beans, rinsed and drained
  • 2 large ripe tomatoes, chopped
  • 1/2 small red onion, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 cup provolone cheese, cubed
  • 1/4 cup fresh oregano and basil leaves chopped
  • splash balsamic vinegar
  • salt and pepper to taste

Instructions

  1. Blend oil, vinegars, salt, pepper and herbs in a mini prep food processor to combine.
  2. Toss beans, tomatoes, onion and provolone in a medium mixing bowl.
  3. Add dressing and stir to coat.
  4. Let marinate in fridge for at least an hour. Serve at room temp.
Serves 4















Wednesday, August 20, 2014

Vegan Succotash!



























I'm just now getting back into the swing of shooting and cooking since my ancient and beloved kitty Daisy passed away. I spent the last two weeks sulking on the couch missing something furry to squish. This recipe was inspired by a trip to the farm stand and seeing some gorgeous fresh corn and Romano beans. I kicked my own butt off the couch and cooked this succotash up as a light and comforting bowl of summer freshness. I recommend using the freshest corn and Romano(Italian broad) beans for this dish although you could use frozen in a pinch.(You could also substitute lima beans for the Romano beans).

Ingredients
  • 4 TBSP Earth Balance margarine
  • 1/2 small red onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups chopped fresh Romano beans
  • 1 large ear fresh corn, husk and silk removed
  • 8 grape tomatoes chopped
  • splash fresh lemon juice
  • sea salt and pepper to taste
  • 6-8 fresh basil leaves chopped

Instructions
  1. Boil the corn ear for about 7 minutes, drain and hull into a bowl and set aside.
  2. Bring the chopped Romano beans to a boil in a small saucepan, turn off the heat and cover. Let stand for about 4 minutes to steam. Drain and set aside.
  3. Melt 2 TBSP of the margarine in a medium saute pan under medium heat. Add the onion and garlic and saute until golden, about 5-6 minutes.
  4. Add the corn and beans and saute until flavors meld, about 3 minutes.
  5. Add the remaining margarine, salt and pepper, basil, lemon juice and tomatoes. Toss just until margarine melts. Serve warm.

Serves 2

Tuesday, August 12, 2014

Yummy Peach Cocktail!



























I do enjoy a refreshing cocktail and have been experimenting with various gluten free vodkas and fruits searching for the perfect summer party drink (someone has to do it!). I'm seeing a lot more vodkas made from potatoes and grapes on the market which is great for us intolerant to gluten. Some say that vodka made from grain does not contain gluten but I prefer to be safe and buy gf!
I splurged on this recipe using peach flavored vodka by Ciroc which is fabulous but you can substitute a less pricey peach flavored vodka if you prefer. Perfect for summer celebrations and taking advantage of farm fresh peaches. Yum!

Yummy Peach Cocktail:

Ingredients

  • 2 fresh ripe peaches, peeled and chopped
  • 3 TBSP agave nectar
  • 1/2 cup Ciroc gluten free peach vodka (or peach vodka of your choice)
  • 3 TBSP fresh lemon juice
  • 1/3 cup seltzer
  • mint leaves for garnish (optional)

Instructions

  1. Puree peaches and agave in a mini food processor and strain to remove pulp. Straining is optional but you will have a chunkier finished product. You should end up with about 1/2 cup puree.
  2. Place puree, vodka and lemon juice in cocktail shaker and shake to combine. 
  3. Pour into a glass, add seltzer and stir to combine.
  4. Add ice and mint garnish and enjoy!
Serves 1-2

Friday, August 8, 2014

Go Gluten Free Magazine spread!






































Check out the Fall issue of Go Gluten Free Magazine to see four of my Fall
inspired recipes including Butternut Mac and Cheese and Lemony Roasted
Brussels Sprouts! I was so happy to work with them.

Wednesday, July 30, 2014

Vegan Paella!




























I have always loved Spanish food and Paella is a classic and comforting dish usually made with lots of seafood. I've been tweaking this recipe for a while and I think this gluten free and vegan version is a great interpretation of the classic, retaining what I love most about Spanish flavors. Super lemony and light, this dish is perfect for using up all those lovely squash, tomatoes and corn from the summer farm stand.

Summer Vegan Paella:

Ingredients

  • 3 TBSP olive oil
  • 1 small onion
  • 2 cloves garlic, peeled and minced
  • 1/2 cup gluten free, vegan vegetable broth
  • 2 small heirloom tomatoes, chopped
  • 2 zucchini or a mix of patty pan, yellow and green squash, chopped
  • 1 ear fresh corn, steamed for 10 minutes and cut from cob
  • 1 can artichoke hearts in water, drained and chopped
  • 2 TBSP white wine
  • 2 TBSP lemon juice
  • 1 tsp lemon rind
  • 1 TBSP turmeric
  • 8-10 fresh parsley leaves chopped
  • 2 packs frozen organic jasmine rice, microwaved or 3 1/2 cups prepared jasmine rice
  • sea salt and freshly ground pepper to taste
Instructions

  1. In a large, shallow saute pan or wok, heat olive oil under medium heat and saute onion for 5-7 minutes, until translucent. Add garlic and saute 2 minutes more until golden.
  2. Add squash and saute for 4-5 minutes until slightly softened.
  3. Add prepared rice, artichoke hearts and cooked corn along with wine and broth. Toss to combine.
  4. Add lemon juice and rind along with turmeric, parsley, salt, pepper and tomatoes. Rice will thicken and become creamy. Turn up heat to medium/high and saute until there is a bit of golden crust on rice and broth is absorbed.
  5. Serve with fresh lemon wedges
Serves 4-6

Wednesday, July 16, 2014

Herb Garden Deviled Eggs




























This is one of my fave dishes for entertaining because who the heck doesn't love a deviled egg? This recipe has a little tangy twist via the mixed fresh herbs, scallion and mustard as opposed to the traditional horseradish. I use free range, organic, certified humane eggs for the best possible quality. A great way to use up those abundant fresh herbs in your garden!

Herb Garden Deviled Eggs:

Ingredients
  • 6 organic, free range eggs
  • 1/3 cup light mayonnaise
  • 1 tsp Dijon mustard
  • 1 TBSP minced scallion (plus extra for garnish if desired)
  • 1/2 cup mixed fresh herb leaves (I use dill, thyme, parsley and basil)
  • sea salt and pepper to taste

Instructions
  1. Place eggs in a medium saucepan and fill with water to cover the eggs by an inch or so. Bring to a boil, then turn off heat and cover for ten minutes. Drain and rinse with cool water for a few minutes and peel immediately.
  2. Slice eggs in half and bend them gently to pop the yolks out into a medium mixing bowl. 
  3. Finely mince the fresh herbs and add them to the yolks.
  4. Add the remaining ingredients and beat with an electric mixer on high until fluffy.
  5. Using a small spoon, scoop about a tablespoon of filling into each egg white and top with minced scallion or chives.

Serves 4





Tuesday, July 8, 2014

Mediterranean Kale and Polenta!



























Ok so I'm a bad hippie, I've never had a kale salad or kale chips in my life! I do however find kale a super nutritious, versatile and tasty green that I eat almost every day. If you're afraid of kale then this recipe might be the one you try. It's a simple saute using lot's of garlic and Mediterranean flavors tossed with fresh from the garden tomatoes served on top of creamy, organic, gluten free polenta. This dish is so light, summery and comforting, I can't wait to make it again. It also happens to be totally vegan! Enjoy!

Mediterranean Kale and Polenta:

Ingredients

  • 3 TBSP extra virgin olive oil
  • 3 cloves garlic, peeled and minced
  • 4 cups kale, finely chopped (I use the purple variety)
  • 1 large tomato, chopped (heirloom organic if possible)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 1 TBSP vegan margarine (such as Earth Balance)
  • 2-3 TBSP lemon juice (half a lemon)
  • sea salt and freshly ground pepper to taste
  • one batch polenta

Instructions

For the polenta
  • 1 cup polenta (I use De La Estancia which is organic, gluten free and cooks in one minute)
  • 3 cups water
  • 3 TBSP shredded vegan mozzarella cheese (I use Daiya)
  • 1/4 cup unsweetened plain almond milk

  1. Bring the water to a boil in a large saucepan. Slowly pour in polenta, whisking constantly. Polenta will thicken quickly and start to pop. 
  2. Turn down heat to low and let thicken for a few minutes, stirring occasionally so as not to stick to the pan. 
  3. Take off heat and stir in cheese and milk, salt and pepper to taste and set aside.

For the kale

  1. Heat olive oil under medium heat in a saute pan. Add garlic and cook for 2-3 minutes until golden. 
  2. Add kale and saute until wilted, 5-6 minutes. 
  3. Add herbs, salt, pepper and lemon juice and stir until juice is absorbed.
  4. Add margarine and tomatoes and stir just until tomatoes soften a bit, 1-2 minutes
  5. Scoop kale mixture on top of polenta and garnish with toasted pine nuts

Serves 4



Tuesday, July 1, 2014

Easy Artichoke Pesto!



























This artichoke pesto is something I've been making for a few years now. I sooo love anything artichoke related and blended with basil, garlic and lemon makes a perfect base for a creamy, tangy pesto. This can easily be used as a delicious crostini, just spread on toasted bread of your choice and top with a few chopped grape tomatoes...yum!
I mixed the pesto with some prepared gluten free pasta (I used Le Veneziane brand gluten free Pipe Rigate for the photo above) and served it at room temperature. Makes a great bring along vegetarian dish to your July 4th potluck or BBQ! This would also be great as a family meal with some grilled tofu and a fresh green salad.
Happy July 4th!

Artichoke Pesto:

Ingredients

  • 2 cans artichoke hearts in water, drained and woody outer leaves removed
  • 1 1/2 cups basil leaves
  • 3 cloves garlic, peeled and chopped roughly
  • 1/3 cup pine nuts, toasted
  • 1/2 cup olive oil
  • 1/4 cup Pecorino Romano cheese, grated (or a mix of Parmesan and Romano)
  • Juice of 1/2 lemon
  • 1 tsp lemon rind
  • Sea salt and freshly ground pepper to taste

Instructions

  1. Place all ingredients in a food processor and blend until smooth.

Makes about 1 3/4 cups pesto


Wednesday, June 25, 2014

Summer Cocktail and Garden Wandering

We had a very relaxing Fathers Day this year. The weather was perfection. The food and conversation were flowing. My father has a huge garden in a rural setting in northern CT. I brought my camera and a tasty cocktail and just wandered around capturing the dappled sunlight on the newly blossoming plants. I find it very soothing to look at flowers close up through a camera lens. You are alone with the world of the flower and get to know its beauty in fine detail.
I came up with this cocktail as the perfect expression of summer refreshment, containing all of my favorite summer flavors. Fresh strawberries and refreshing limoncello combined with the lightness of bubbly Italian prosecco...just delicious. Perfect for your next summer celebration!

Summer Cocktail:

Ingredients
  • 1 bottle prosecco
  • 1 cup limoncello
  • 1 cup strawberry puree (about 1 pint fresh strawberries)
  • 1 TBSP agave nectar
  • 8-10 fresh mint leaves for garnish
Instructions
  1. To make the strawberry puree, place hulled berries in a food processor or mini prep with a splash of water and puree on high until smooth. Strain out seeds in a fine mesh strainer using a spoon to mash the pulp through, just separating out most of the seeds. Add the agave nectar to the puree and stir to blend.
  2. Place the strawberry puree and the limoncello in a large pitcher or bottle. Slowly pour in the prosecco being careful of the bubbles overflowing. Stir well to combine. 
  3. Add the fresh mint leaves torn into small pieces.
  4. Serve immediately over ice
Serves 4-6


Monday, June 16, 2014

Awesome Tofu Parmesan Recipe!

Continuing my current obsession with Tuscan food, I developed this recipe for a simple tofu Parmesan after successfully cooking my first homemade red sauce (see previous post). I wanted to make this a bit lighter than your traditional mozzarella and ricotta drenched dish and I found that by highlighting the amazing, tasty, fresh sauce and lightly fried, great quality tofu (I used The Bridge tofu), I didn't need tons of cheese to make this heavenly. Rather then drowning the tofu in an eggy batter, I just lightly dredged the slices in naturally gluten free brown rice flour and fried them in a little olive oil. Adding the tiniest bit of butter to the frying pan adds an incredible flavor to the tofu without adding too much fat. This would be so beautiful for a potluck or holiday meal and tastes like it took tons more time then it actually did to create.

Simple Tofu Parmesan:

Ingredients
  • 1/2 recipe fresh red sauce (see previous post)(about 2 cups)
  • 3 cubes good quality organic, extra firm tofu, drained and pressed of excess water and sliced in 1/2 inch thick slices
  • 1 cup brown rice flour
  • 3/4 cup freshly shredded Parmesan cheese
  • 12 oz freshly shredded mozzarella (fresh or part skim)
  • 4-5 TBSP olive oil for frying
  • 2 TBSP butter for frying
  • 6-8 fresh basil leaves, torn for garnish (optional)
  • 1/8 tsp each sea salt, freshly ground pepper

Instructions
  1. To press tofu, place drained cubes in 2 layers of paper towels and press down to release extra water and firm up tofu before slicing. 
  2. Place rice flour, salt and pepper on a plate and lightly dredge each slice of tofu in the flour so there is a thin coating of on each side of tofu slices. 
  3. Heat 3 TBSP olive oil and 1 TBSP butter in a large sauce or saute pan under medium heat and fry tofu slices in batches until golden on both sides, about 4-5 minutes on each side. You will need to add a bit more oil and butter with each batch to keep tofu crisp. (Try to keep an eye on the heat so as not to burn the butter). Place fried slices on a clean plate lined with a paper towel. 
  4. Preheat oven to 375 degrees.
  5. In a 13" x 9" lasagna pan, place a layer of red sauce on the bottom (about 1 cup) and place a layer of half the fried tofu slices on sauce. Spread a thin layer of red sauce over tofu. Sprinkle slices with half the mozzarella and half the Parmesan cheeses. Then place another layer of remaining tofu slices over the cheese layer, repeat with remaining red sauce, then mozzarella and Parmesan layers. Top with torn basil leaves if desired.
  6. Place a sheet of tin foil over the dish (loosely so as not to stick to the cheese) and bake in preheated oven for 25 minutes. Remove foil and bake for 12-15 minutes more until cheese is bubbly and slightly browned around edges. Let sit for 5-7 minutes before serving.
Mangia!!
Serves about 6-8

Sunday, June 8, 2014

Tuscan Red Sauce and Yummy Gluten Free Pasta!

I've been reading an excessive number of Italian cookbooks lately, especially those about Tuscan cooking. Even though most of the books are very meat centric, I'm growing an intense appreciation for the simple preparation of quality ingredients often with limited seasonings.

I jumped in head first with my first attempt at a homemade red sauce. I felt like I was channeling someones Tuscan grandma as I hung out in the kitchen, dutifully stirring my sauce for an hour. Tasting and sniffing and tasting. I also discovered the use of San Marzano tomatoes which made a huge difference in the balance of flavors and bright red color of this sauce.
I created this for my awesome Tofu Parmesan recipe (coming soon to the blog) so I made a large batch. This will be enough sauce to make it through a lasagna or baked dish along with some extra for pasta or canning. You can also halve the recipe if you just need enough for a meal or two.

A note on the pastas I use: I have found that when I need a great quality dried gluten free pasta to stand up to a time consuming homemade meal, I spend a bit more cash and use Le Veneziane, a corn based pasta from Italy that comes in lots of cute shapes. (They haven't paid me!) The texture and flavor are amazing and a gluten eater would totally never know it was gluten free!
Fabulous! Buon Appetito!

Tuscan Red Sauce:

Ingredients
  • 2 cans San Marzano tomatoes roughly chopped
  • 4 large cloves garlic minced
  • 1 small red onion chopped
  • 1 cup basil leaves loosely packed (10 -15 leaves)
  • sea salt and freshly ground pepper to taste
  • 4 TBSP extra virgin olive oil

Instructions
  1. In a large saucepan on medium heat, saute red onion in the olive oil for 4-5 minutes until soft. 
  2. Add garlic and saute for 2-3 minutes until slightly golden, not browned. 
  3. Stir in chopped tomatoes and salt and pepper to taste.
  4. Turn down heat to a gentle simmer and cook sauce for about an hour, stirring occasionally. Right before serving, add basil leaves roughly torn and stir until wilted. So simple and yummy.

Tuesday, May 27, 2014

Summery Salad of Broccoli and Chickpeas!



























Finally it's warm enough to plant my little herb garden! This salad was born from my love of fresh dill from the garden paired with zesty organic lemon.
I used canned organic chickpeas but if you're feeling ambitious, I'm sure prepared dried would taste even better. So tasty and perfect for a summer picnic or party.
I added a hard cooked organic egg to make it a heartier meal but feel free to leave it out for a vegan option. I like it served at room temp the second day so the flavors meld.

Summer Broccoli and Chickpea Salad:

Ingredients
  • 1 head organic broccoli, cut into small florets
  • 1 can organic chickpeas, drained and rinsed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh organic lemon juice (juice of 1 lemon)
  • 1/4 cup fresh dill leaves
  • 1/8 cup fresh parsley leaves
  • 1 clove garlic, roughly chopped
  • 1/4 tsp ground cumin
  • salt and pepper to taste

Instructions
  1. Saute broccoli florets in 1 TBSP of the olive oil in a saute pan on medium heat until tender but crisp. Add a splash of water to steam along about 6 minutes. Set aside to cool.
  2. Place remaining olive oil, lemon juice, garlic, herbs, salt and pepper and cumin to mini prep or food processor and blend until smooth.
  3. Toss together chickpeas, broccoli and dressing in a bowl and place in fridge to cool and give flavors a chance to marinate. Add chopped cooked egg to serve if desired.

Monday, May 19, 2014

Baked Eggs with Kale and Potato. Bliss...

I've been dreaming about making baked eggs (fancy name-eggs en coqotte) for weeks now since I've been seeing great recipes everywhere. One of my fave ingredients is fresh, organic, free range eggs. (If you haven't tried them, they make a huge difference in taste and kindness quotient). I will admit my first attempt at this dish was an epic fail (I ate it anyway) as I was not convinced my eggs were set and left them in the oven way too long.
The key is to take them out of the oven before they harden up too much. The yolk should be soft but the white should look opaque. Happily my second attempt yielded a perfect runny yolk and cooked through white with a delectable base of sauteed kale, shallots, cream and Yukon Gold potatoes.
I'm so busting these out for my next family brunch...
SO good!

Baked Eggs with Kale and Potato:

Ingredients
  • 4 organic free range eggs
  • 1 small shallot, chopped
  • 2 cups chopped and stemmed kale
  • 1 large Yukon Gold potato, peeled and cut into small cubes
  • 2 TBSP olive oil
  • 1/2 cup light organic cream
  • 1/2 cup grated Gruyere cheese (or a mix of cheddar and Parmesan)
  • dash nutmeg
  • 1 TBSP butter for greasing ramekins
  • 4-5 leaves fresh chopped parsley for garnish
  • salt and pepper to taste
  • 4 ramekins

Instructions
  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a medium saute pan and add shallot. Saute for 2 minutes until fragrant. Add chopped potato and cook for 10-12 minutes until fork tender, adding a splash of water to help steam along. Add kale and saute under medium heat until wilted, 3-4 minutes.
  3. Grease ramekins with butter. Add a TBSP of cream to the bottom of each one. Divide kale potato mixture among the ramekins, filling each about half way. Sprinkle a TBSP of cheese on top of the veggies. Carefully crack on egg on top of the cheese. Pour a TBSP or two of the cream around the edge of each egg. Season with salt and pepper and dash of nutmeg.
  4. Place ramekins carefully in a baking pan and fill with water to half way up the sides of ramekins. Bake at 400 degrees for 12-16 minutes until egg white looks opaque but yolk is still jiggly.
  5. Top with chopped parsley and additional cheese if desired.
Enjoy fresh out of the oven.



Friday, May 16, 2014

Mom's Day Lemony Cupcakes!


Wish I had posted this one before Mom's Day but I was feeling tres under the weather last week.
This is an example of finding a great prepared mix and making it my own. I used Pamela's Gluten Free Vanilla Cake Mix using the lemon version listed on the package. Following is my recipe for lemony butter cream frosting. Mom enjoyed scarfing these down post brunch on Sunday. Yum!

Lemony Butter Cream Frosting:

Ingredients
  • 1 stick organic butter softened
  • 2 cups confectioner's sugar
  • 4-6 TBSP organic whipping cream
  • 1 TBSP organic lemon juice
  • 1 tsp finely grated lemon rind
  • 1/8 tsp salt

Instructions
  1. Combine all ingredients in medium mixing bowl using an electric mixer on low.
  2. Switch to medium speed and beat until fluffy, 3-4 minutes. (Start with 4 TBSP cream and keep adding more until desired fluffiness).
  3. Frost onto cooled cupcakes.

Tuesday, May 6, 2014

May Flowers and Easy Vegetable Fried Rice

Some pretty Irises I found in the market and a yummy vegetable fried rice recipe. This is really fast and healthy and has many of my favorite Asian comfort food flavors. It's almost impossible to order Chinese takeout when you have celiac since most of the recipes include soy sauce which is usually made from wheat. I'm always trying to recreate my fave choices using wheat free tamari sauce in place of soy sauce and this one came out super tasty! Feel free to add sauteed veggies of your choice here. Some delicious additions would be: Broccoli, Baby Corn, Water Chestnuts, Tofu.

Basic Fried Rice:

Ingredients
  • 2 TBSP olive or peanut oil
  • 2 tsp toasted sesame oil
  • 2 TBSP wheat free tamari sauce
  • 1 cup gluten free vegetable broth
  • 2 cups cooked brown rice (I used frozen microwavable here)
  • 1 carrot diced
  • 2 scallions white and light green parts sliced
  • 2 garlic cloves minced
  • 1/8 tsp ginger powder
  • 1 TBSP lemon juice
  • 1 organic egg beaten with 1 tsp tamari and dash agave nectar
Instructions
  1. Start by adding olive or peanut oil to a medium sauce pan or wok along with the sesame oil, garlic, scallions and carrot. Saute on medium heat until garlic is golden about 3-4 minutes.
  2. Add the cooked rice, the tamari, ginger and broth. Stir and saute until broth is mostly absorbed and rice gets a bit creamy 3-4 minutes. 
  3. Make some room in a corner of the pan by pushing rice aside and add the egg mixture. Stir and push egg mixture around with a wooden spoon until scrambled. When the egg is cooked, mix it in with the rice and add the lemon juice. 
  4. Saute until rice gets some golden bits and liquid has been totally absorbed about 4-5 minutes. Mix in sauteed veggies of your choice and serve with chopped scallion garnish if desired. YUM.
Serves 2


Thursday, May 1, 2014

First Post and a Springy Soup!

Spring has finally popped. Trees are budding and blooming and I can't wait for everything to be lush and green and fragrant again. This is a new beginning for me as well as I launch my new blog! I wanted to find a way to share my love of art and photography along with some of my favorite vegetarian and gluten free recipes.
This soup is inspired by the beautiful Swiss chard available in the market right now. With fresh lemon juice and toasty garlic, it couldn't be a simpler way to showcase spring greens. It's also super low cal and vegan although I like to top it with a handful of fresh grated Parmesan occasionally which will melt into the broth...yum. Enjoy people!
-Jen

Springy Chard and Pasta Soup:

Ingredients
  • 2 TBSP extra virgin olive oil
  • 4 cloves garlic peeled and minced
  • 1 bunch Swiss chard roughly chopped
  • 1 8 oz package dried gluten free pasta (for this soup I like to use a good Italian brand corn pasta in a fun shape. They tend to hold up well in the broth).
  • Juice of one lemon
  • 5 cups gluten free vegetable broth
  • Himalayan pink or sea salt and fresh ground pepper
Instructions
  1. Start by cooking the pasta according to the directions on the package, rinse with cool water to stop cooking and set aside.
  2. In a large soup pot, saute garlic in the olive oil under medium heat until barely golden. You want to make sure it doesn't brown since it will make the soup a bit bitter. Once the garlic is golden, (about 2-3 minutes), add vegetable broth and heat gently under medium heat.
  3. Add the chard to the broth mixture and stir until wilted.
  4. Add the pasta and heat until soup is hot.
  5. Lastly, stir in the fresh lemon juice and salt and pepper to taste.
  6. Serve with fresh grated Parmesan if desired.
Serves 4